Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There was no consumer advisory on the "Late Night Menu". Provide a consumer advisory on this menu like is on the lunch and dinner menu.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
One of the bar glasswashers was not dispensing any chlorine during the rinse cycle. Machine was primed and corrected.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Post a hand wash sign at the cookline handwash sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the walk-in cooler observed chicken taco at 42*F, chicken at 43*F, beef stew at 42*F, corn beef at 43*F roast beef at 43*F and beer cheese soup at 45*F. The beer cheese soup was in a deep plastic container and had been in cooler for 3 days. This was discarded. Maintain all cold TCS foods at 41*F or less. Note: Ambient temp of walk-in cooler observed to be 41*F.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Clean build up of pink mold on ice machine baffle.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed numerous squeeze bottles containing assorted dressings and sauces in cookline upright were not date marked. Date mark squeeze bottles containing TCS foods.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
On lunch and dinner menu online there is no asterisk directing consumer to a footnote stating that the food is undercooked (burgers). Place an asterisk next to all raw or undercooked foods (burgers, eggs, etc).
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods in two upright coolers at cookline measured above 41F. Examples include hamburger patties at 43*F, 42.9*F, 43.6*F; Ham at 42.7*F, philly at 42.5*F and chicken at 43*F. Beef @ 43F, Chicken @ 43F, Tuna @ 42, Turkey @42F, Corn @ 42F Walk-in cooler air temp measured 43-46*F. Observed black beans at 45*F, meat sauce at 44*F, roast beef at 44*F corn beef at 44*F and ground beef chubs at 44*F. Almost all foods in walk-in cooler observed greater than 41*F. Maintain all cold TCS foods at 41*F or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Observed air temp of walk-in cooler between 43-46*F. Large cooler only has 2 compressors. Have unit serviced so that it maintains a temperature of 41*F or less. Recommend installation of an additional 2 compressors for walk-in cooler. 2) Observed 2 upright refrigerators at cookline maintaining a temperature greater than 41*F. Have units serviced so that they maintain a temperature of 41*F or less. 3) Final rinse gauge of kiichen dishmachine was only reading a temperature of 133*F but final rinse temp of dishmachine was over 160*F on surface of plates. Have gauge repaired so that it operates correcly.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
At cookline observed soup spoons not stored handle to user. Store utensils in such a manner that the handles are exposed to server. This was immediately corrected by chef.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.